RoggenBier

BJCP Style and Style Guidelines
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15-D German Wheat And Rye Beer, Roggenbier (German Rye Beer)

Min OG: 1.046 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 14 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.25
Anticipated OG: 1.056 Plato: 13.90
Anticipated SRM: 17.0
Anticipated IBU: 18.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.048 SG 11.90 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
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44.4 5.00 lbs. Rye Malt America 1.030 4
44.4 5.00 lbs. Pale Malt(2-row) America 1.036 2
8.9 1.00 lbs. Munich Malt Germany 1.037 8
2.2 0.25 lbs. Weyermann Carafa Special II Germany 1.036 558

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
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1.00 oz. Hallertau Hersbrucker Whole 4.75 18.5 First WH


Yeast
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WYeast 3068 Weihenstephan Weizen


Mash Schedule
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Mash Type: Decoction
Grain Lbs: 11.25
Water Qts: 12.25 - Before Additional Infusions
Water Gal: 3.06 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.09 - Before Additional Infusions

Acid Rest Temp : 95 Time: 35
Protein Rest Temp : 120 Time: 35
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 3.96 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.